Entree: Montserrat – Conch Creole (Tomato-based Creole stew of tenderized conch with peppers, onions, and Caribbean spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) conch meat, cleaned, pounded or lightly tenderized, and sliced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 green bell pepper, seeded and diced (about 6 oz / 170 g)
- 2 stalks celery, diced (about 3 oz / 85 g)
- 3 cloves garlic, minced
- 1 scotch bonnet pepper whole (leave intact for mild heat or slit for more heat) or to taste
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) seafood stock or water
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tsp (1 g) fresh thyme leaves or 2 sprigs thyme
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 g) chopped fresh parsley or chives for garnish

Instructions

1. Tenderize the conch by gently pounding with a meat mallet through plastic wrap until slightly flattened, or simmer the conch in salted water 20–30 minutes until just tender; drain and set aside.
2. In a heavy skillet or Dutch oven, heat the oil and butter over medium heat. Sauté the onion, bell pepper, and celery until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, seafood stock, white wine (if using), thyme, Worcestershire sauce, and sugar. Bring to a simmer.
4. Add the conch slices and the whole scotch bonnet pepper (do not burst it unless more heat is desired). Simmer gently, uncovered, 20–25 minutes until conch is tender and the sauce has concentrated. Skim any excess fat if necessary.
5. Remove and discard the scotch bonnet pepper (or slice and remove seeds for retained heat), add lime juice, and season with salt and pepper to taste.
6. Garnish with chopped parsley or chives and serve hot with steamed white rice, boiled green bananas, or breadfruit.